Turkey-Shredded alla Romana
easy
50 mins
50 mins
Ingredients
- 600 g Turkey Breast
- 2 TABLESPOONS Olive oil
- 5 discs Parma ham (about 15 g each)
- 3-4 Stem(s) Sage
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 400 g ribbon noodles (e.g. tagliatelle)
- 100 g Mushrooms
- 150 g cherry tomatoes
- 75 ml Marsala Wine
- 250 ml Chicken bouillon
- 250 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
Directions
- 1
Wash the meat, dab dry and cut into thin strips. Heat 1 tablespoon of oil in a coated frying pan. Fry the meat in it for about 2 minutes. Cut Parma ham into strips and fry for about 2 minutes until crispy.
- 2
In the meantime, wash sage and dab dry. Pluck leaves from the stems. Season meat with salt and pepper and remove from the pan.
- 3
Prepare the pasta in boiling salted water according to the instructions on the packet. Add 1 tablespoon of oil to the frying pan. Carefully fry 4 sage leaves for 1-2 minutes. In the meantime, clean and halve the mushrooms.
- 4
Drain the sage on kitchen paper. Wash and halve the cherry tomatoes. Fry mushrooms and cherry tomatoes in the pan for 2-3 minutes.
- 5
Finely chop the remaining sage. Season tomatoes and mushrooms with salt and pepper, deglaze with Marsala, broth and whipped cream. Add meat, sage and ham and simmer for 2-3 minutes. Stir in the sauce thickener and continue cooking for 1 minute.
- 6
Arrange with noodles on plates and garnish with one fried sage leaf each. Sliced Parmesan cheese tastes good with it.
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